Recipe courtesy of Ree Drummond
Pumpkin Pie Snacking Granola
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 5 min
- Yield: 5 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 291
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 14 g
- Protein
- 6 g
- Cholesterol
- 9 mg
- Sodium
- 35 mg
Ree’s snacking granola can be eaten in many ways. It’s great sprinkled over yogurt for breakfast and elevates simple vanilla ice cream to a divine dessert. But, as a simple snack, it’s perfect on its own.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 5 min
- Yield: 5 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 291
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 14 g
- Protein
- 6 g
- Cholesterol
- 9 mg
- Sodium
- 35 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- To a large bowl add the oats, chopped pecans, pumpkin seeds, sesame seeds and 2 tablespoons of the pumpkin pie spice. To a medium microwave-safe bowl, add the maple syrup, brown sugar and butter. Microwave for 20 to 40 seconds until the sugar has dissolved. Pour the butter mixture over the oats and mix. Sprinkle the granola onto a lightly greased baking tray, spread into an even layer and bake in the oven for 8 minutes, or until the nuts are lightly toasted. Add the coconut flakes and toss to combine. Return to the oven until everything is toasted and golden, another 3 minutes.
- Remove from the oven, sprinkle with the remaining 1 tablespoon pumpkin pie spice, then allow to cool completely, 1 hour. Enjoy, storing what’s left in an airtight container for up to 1 week.
